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Prawns with fleur de sel from Noirmoutiers, virgin sauce


Ingredients:2 people
  • prawns
    8
  • tomato
    1
  • olive oil
    5 cl
  • sunflower oil
    5 cl
  • fleur de sel from Noirmoutiers
    1 tablespoon
  • basil
    a few sprigs
  • chives
    a few sprigs
  • Espelette pepper
    1 pinch
  • lemon
    1/2
  • Shallot
    1


Preparation:
  • Preparation time:15 minutes
  • Cooking time:2


Remove the shells and heads from the prawns, place them on a plate, sprinkle the fleur de sel on top. Book.

Peel, deseed the tomato. cut it into small dice.

Finely chop the basil and chives.

Peel and finely chop the shallot.

In a small saucepan pour the oils, add the diced tomato, the chopped shallot, the juice of the half-lemon and the Espelette pepper.

In a non-stick pan, quickly cook the prawns on each side.

Cool the virgin sauce (be careful not to boil).

Divide the prawns on 2 hot plates.

Coat each prawn with the virgin sauce.

Prawns with fleur de sel from Noirmoutiers, virgin sauce

If you don't have fleur de sel from Noirmoutiers, you can use another source or as shown in the photo

a classic fine salt, but it will have less fragrance.